New answers tagged cut-of-meat
The short answer? The bone. And here's why. As this page shows, (the Wikipedia entry for Strip Steak), there are several name variants for the very same cut of beef. You've simply hit upon two of them, let's say. A New York Strip is a sirloin, but is generally cut from the uppermost section where, that is, the meat is most tender (aka does less work). This ...
Milanesa cut works great! That's what I used tonight.
Use top round and slice it against the grain. If you can partially freeze a piece and then use a deli slicer; it makes the job much more precise and a lot easier. Fill with sweet caramelized onions mixed with minced bacon and brown mustard and close with a tooth pick. Season with salt and pepper and sear in a hot pan in light oil on both sides. discard ...
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